Owner / Chef Uh, Kwang

As a deep thinker, owner/chef Kwang Uh was always interested in combining natural ingredients and fermentation techniques in culinary to create some of the most flavorful morsels. In 2006, he began to study in the Culinary Institute of America and then worked for prestigious world-renowned restaurants of Daniel and Picholine in NYC. After initial training in Michelin starred restaurants, he also played a role as an executive chef at Nobu Bahama. Eager to study more about food's fundamental history and culture, he decided to study once more at the University of Gastronomic Sciences in northern Italy and achieved a master degree in Food Culture and Communication: Food, Place, and Identity in March 2014. Before opening his own restaurant, he traveled globally to acclaimed restaurants such as Noma in Denmark, Quique Dacosta in Spain, and Piazza Duomo in Italy.

Owner/chef Kwang Uh was always interested in combining natural ingredients and fermentation techniques in culinary to create some of the most flavorful morsels. In 2006, he began to study in the Culinary Institute of America and then worked for prestigious